{ STRAWBERRY BANANA SOFT SERVE }

This tastes as good as it looks!  (I was reminded of this little treat browsing through recipes on Oh She Glows.)

3 parts frozen bananas
1 part frozen strawberries

• Process in food processor until desired consistency.

I put the extra into 2 oz. containers and made popsicles. They were a hit!

Here's one of my princesses enjoying her first of two popsicles!

{ WALNUT POLENTA MEATLESS LOAF }

If you like(d) meat loaf, this is a great one to try. I started with this recipe from The Health Seeker's Kitchen, but couldn't find green chili polenta, so I ended up changing quite a few things slightly and adding some other things. I used (and changed) this recipe from Oh She Glows for the sauce. Here's what I did (and I'll do it again):

1/4 c. water to saute
2 c. sweet onion, chopped

1 T. canned green chilies
1/2 t. salt
1/4 t. pepper
1/2 t. cumin
1/2 t. dried cilantro
1 T. fresh chopped parsley
2 T. lemon juice
2 T. nutritional yeast
1 t. sesame seeds
2 T. tomato paste

1/2 c. sun-dried tomato garlic polenta*

1 c. walnuts, coarsely ground
1 1/4 c. cooked brown rice (1/2 c. uncooked)**


{ SAUCE }

3 T. ketchup
1 T. balsamic vinegar
1 T. unsweetened applesauce

• Preheat oven to 350.
• Saute onions in water until translucent.
• Add chilies through tomato paste and mix well.
• Add polenta and mix well. Make sure there aren't any lumps.
• Add walnuts and rice.  Mix well.
• Press into a loaf pan.
• Top with sauce. (I made extra sauce for dipping.)
• Bake at 350 for 50 minutes.

*This was my first time using polenta.  I've looked online, and as far as I can tell, it freezes well.  So I plan on just dividing the remaining polenta into 1/2-cup portions and freezing it for next time.

**I knew I would be needing Spanish rice later this week, so that's what I made and used this time.  It was great.

{ CHILLED STRAWBERRY ALMOND SOUP }

I made some changes to this recipe to make a whole-foods version.  Yum!

1/2 c. water
2 T. almonds
1/4 t. almond extract
6 dates

3-4 c. sliced strawberries

Chopped strawberries and slivered almonds for garnish.

• Blend water, almonds, extract, and dates until very smooth.
• Fill blender to 4 cups with strawberries.
• Blend until smooth.
• Chill before serving.
• Top with slivered almonds and chopped strawberries.

{ QUINOA ALMOND BERRY SALAD }

Ok.  This salad is one of the most delicious things I've ever had!  Mom and Elna told me about it a couple days ago.  I immediately hauled all 3 kids to the store for berries, and we had it for dinner that night.  And lunch the next day.  Then I made it again for dessert the second night.  And I had the leftovers for breakfast this morning.  I'm not kidding; it's delicious!  (I'm making it AGAIN for a Relief Society breakfast on Saturday.  That'll make 3 times in 4 days.)  You can find the original recipe here.

3/4 c. dry quinoa

3 c. sliced strawberries
2 c. fresh (or frozen) blueberries
1 c. cherries, pitted and sliced*
1/2 c. almonds, slivered or chopped

{ DRESSING }

1/4 c. pure maple syrup
2 T. fresh lime juice
1 T. balsamic vinegar
1 pinch salt

• Prepare quinoa according to package instructions.
• Combine fruit and almonds in a large bowl.
• Fluff cooked quinoa with a fork and add to fruit.  Combine.
• Pour on dressing and mix well.
• Serve immediately or chill in fridge until serving time.  (Mike and I both liked it better chilled.  In fact, the second night I made it, I rinsed the cooked quinoa in cold water, so we wouldn't have to wait for it to chill.)

*Mom and Elna used mangoes and said it was delicious.  Any fruit, I'm sure, would be good.

{ ARTICHOKE PASTA - FAT-FREE VERSION }

Posted with original recipe, here.

{ SWEET POTATO PUDDING - WHOLE-FOODS VERSION }

Check it out here.

{ CORN CHOWDER - NEW VERSION }

Check it out here.